Butternut Squash Tacos with Cilantro and Lime

Okay, quick and messy truth: these butternut squash tacos are the weekday hero I didn’t know I needed. Sweet roasted squash chunks, bright lime, peppery cilantro, a little char, and a creamy tang to pull it all together—taco night without the panic or the meat guilt. They’re cozy, a little spicy if you want, and somehow feel both indulgent and wholesome.

My husband is obsessed in the way someone becomes obsessed with something that’s always available. He’ll eat three tacos and still ask for another, which is both flattering and mildly suspicious (I guarded the last lime like a dragon for a week). Our kid calls them “orange tacos” and insists on extra cilantro. This became our go-to after-school dinner because it’s forgiving: I can throw cubes of squash on a sheet pan, wander off to help with homework, and come back to actual dinner. Once I accidentally swapped smoked paprika for regular—huge win. It tasted like autumn wrapped in a tortilla.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Teriyaki Chicken with Pineapple Delight

DINNER

Easy Gruyere Mac and Cheese

DINNER

Easy Tomato Garlic Fish Stew

DINNER

Easy Baked Tuscan Chicken Recipe

I burned a first attempt and learned two things: toss the squash often enough to get char but not ash, and never trust a tiny oven that runs hot. Also, I often forget to zest the lime until after it’s squeezed—don’t be me. One time I used canned chipotle in adobo because the jar on the shelf looked lonely. It was smoky and magical. Another time I added maple instead of honey and that one-night maple vibe stuck. This recipe loves experimentation and will forgive your chaos.

Shopping Tips

– Vegetables: Pick a firm butternut squash with matte skin and no soft spots; smaller squash are sweeter and easier to peel.
– Fresh Herbs: Look for bright cilantro with no yellowing stems—if the bunch looks sad, buy a second and chop both.
– Spices: Smoked paprika and cumin are the stars—use fresh spice jars for best flavor, otherwise boost quantities slightly.
– Grains/Pasta: Choose small corn tortillas for authenticity and sturdiness; warm them on a dry skillet for char.
– Cheese: Cotija or feta work great if you want a salty counterpoint—grab crumbled to skip grating at home.
– Fats & Oils: Use a neutral oil with a high smoke point for roasting; drizzle of olive oil finishes nicely but skip it if your pan is already oily.

Prep Ahead Ideas

– Roast the butternut squash a day ahead and store it in an airtight container in the fridge; it re-heats beautifully in a skillet or microwave.
– Make any creamy lime sauce or slaw the night before—the flavors deepen, and you’ll thank yourself.
– Chop cilantro, slice limes, and shred any cheese into separate containers so assembling tacos is basically grab-and-go.
– Keep tortillas wrapped in a damp towel in the fridge or warm them all at once and store between parchment layers.

✔Time-Saving Tricks

– Roast squash on a hot sheet pan in a single layer; higher heat = faster caramelization.
– Use pre-cut butternut cubes from the store if you’re feeling dangerously practical.
– Skip a homemade sauce and mix Greek yogurt with lime and salt for instant creaminess.
– Heat multiple tortillas at once by stacking and wrapping in foil, then warming in a hot oven.

✔Common Mistakes

– Don’t crowd the pan—steam happens instead of roast, leaving bland, mushy squash. Rescue: spread on a second sheet and finish under the broiler.
– Over-salting at the beginning—salt brings out moisture; season after roasting to taste.
– Charring everything to oblivion because you forgot to stir. Fix: move pans around and keep an eye at the 10-minute mark.
– Soggy tortillas from piling wet toppings—serve sauce on the side or pat roasted squash slightly before assembling.

What to Serve It With

– A crunchy cabbage slaw dressed with lime and a touch of mayo or yogurt.
– Black beans and rice for a heartier plate.
– Grilled corn or elote-style corn with cotija and chili powder.
– Quick pickled onions for brightness.

✔Tips & Mistakes

– Use a hot pan but don’t abandon it—stir every 8–10 minutes.
– Add salt after roasting to avoid drawing out too much water.
– If tacos get soggy, re-toast tortillas in a dry skillet for 30–60 seconds.
– If the sauce is too thin, stir in a spoonful of yogurt or mayo to thicken.

✔Storage Tips

Leftovers keep well for 3–4 days in the fridge in separate containers (squash, toppings, tortillas). Squash is fine cold—honestly, cold roasted squash in the morning is a thing I do without shame—toss it into eggs or a grain bowl. Tortillas get floppy in the fridge; reheat gently on a skillet to restore life. Freezing roasted squash is fine for 2–3 months but will be softer after thawing.

✔Variations and Substitutions

– Swap sweet potato for butternut if that’s what’s in the bin—similar vibes, slightly different sweetness.
– For vegan creaminess, use cashew crema or coconut yogurt instead of dairy.
– No cilantro? Parsley + extra lime works, though it won’t be the same salsa-herb punch.
– Add black beans, chickpeas, or grilled halloumi for protein.
– If you hate spice, leave out chipotle or chili powder and use smoked paprika for warmth without heat.

Frequently Asked Questions

Butternut Squash Tacos with Cilantro and Lime

Roasted butternut squash fills warm tortillas with bright lime, fresh cilantro, black beans, and creamy avocado. Simple, colorful, and weeknight-friendly.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.75 lb butternut squash, peeled and diced cut into 1/2-inch cubes
• ▢ 2.5 tbsp extra-virgin olive oil
• ▢ 1.25 tsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 0.75 tsp smoked paprika
• ▢ 0.75 tsp garlic powder
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 15 oz black beans, drained and rinsed one standard can
• ▢ 8 oz corn tortillas, warmed about 8 small tortillas
• ▢ 0.5 cup red onion, finely chopped
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 2 tbsp fresh lime juice plus wedges for serving if desired
• ▢ 7 oz ripe avocado, diced
• ▢ 0.5 cup cotija cheese, crumbled

Instructions

Preparation Steps

• Heat oven to 425°F. Line a large sheet pan with parchment.
• Toss squash with olive oil, chili powder, cumin, paprika, garlic, salt, and pepper.
• Spread squash on the pan. Roast 25–30 minutes, stirring once, until browned and tender.
• Warm black beans in a small saucepan over low heat. Season with a pinch of salt.
• Mix onion, cilantro, and lime juice in a bowl. Set aside for topping.
• Warm tortillas in a dry skillet or wrapped in foil in the oven.
• Assemble tacos with beans, roasted squash, avocado, cotija, and the onion-cilantro mixture.
• Finish with extra lime juice to taste. Serve immediately.

Notes

Try a drizzle of quick chipotle-lime crema (stir adobo sauce into sour cream) or add toasted pepitas for crunch. Leftovers keep well: store squash and beans separately in the fridge up to 3 days; reheat and assemble fresh.

This recipe is an original creation inspired by classic Butternut Squash Tacos with Cilantro and Lime flavors. All ingredient ratios and instructions are independently developed.